Sheet Pan Salmon and Vegetables is a simple, nutritious meal that can be made any night of the week! Ready in under an hour, this is one of those goof-proof healthy recipes that will always satisfy.
You’re looking at the exact meal I could eat every single day of my life.
In fact, I eat My Go-To Crispy Salmon with either my Big Batch Roasted Vegetables or My Easy Sautéed Vegetables Recipe several times a week and never seem to get tired of it.
Well this easy sheet pan dinner combines both the main dish and the side dish in a one-pan meal that makes for a delicious dinner.
Aside from the fact that crispy, tender salmon is melt-in-your-mouth delicious and roasted vegetables are truly magnificent, I love that the meal is rich in omega-3 fatty acids, protein, and vitamins.
Not to mention, the whole thing is so easy to make. Everything gets tossed on a sheet pan and roasted in the oven to perfection. The best part, is we’re left with a full meal that requires just one pan for easy clean-up.
Fresh veggies, delightful juicy salmon, and very little prep or time?! Why yes, we should make this on all the busy weeknights!
It’s one of those feel-good meals with great flavor that leaves you feeling like you’ve done something amazing for your body.
If you love sheet pan recipes like this, also try my Turmeric Chicken Sheet Pan Dinner, Sheet Pan Pesto Salmon and Carrots, or my Sheet Pan Chicken Fajitas.
This healthy recipe is a simple meal to use as a meal prep recipe to get a head start on the week.
Let’s discuss the simple fresh ingredients needed to make this sheet pan salmon recipe.
Ingredients For Sheet Pan Salmon and Vegetables:
Salmon: The reason we’re all here! Fresh salmon filets get roasted with veggies until it’s nice and tender on the inside and crispy on the outside.
What type of salmon should you use? Really anything you love! I have to admit, I have a weakness for farm-raised Atlantic salmon because it has such a high fat content (making for amazing flavor and tenderness), but sockeye salmon, King salmon, and coho salmon are great too.
Be sure to use individual salmon fillets rather than a large salmon fillet, as the cook times will be different for uncut fillets.
When I use sockeye salmon, I’m extra careful to give it a good coat of oil because it’s a lean fish that needs a bit of flavor lovin’.
Avocado Oil or Olive Oil: In order to protect the vegetables and salmon from burning and to give them amazing flavor and texture, we need a good cooking oil. Either avocado oil or extra virgin olive oil will work.
Vegetables: Red onion, zucchini, broccolini, red bell peppers, and carrots are the vegetables I typically use for roasting. You can pick and choose your favorites! Cauliflower, yellow squash, green beans, sweet potatoes, bok choy, brussels sprouts, butternut squash, beets, etc. all work!
Seasonings: Sea salt, garlic powder, and paprika. Because the vegetables turn out so delicious without the need for added seasoning, I just use salt to season them. The paprika and garlic powder is sprinkled on the salmon to make it extra delicious.
You will also need a large baking sheet that has a substantial rim so that everything stays inside the confines of the pan easily.
Optional Additions or Changes:
Feel free to change up the seasonings according to what you love.
For instance, you can add fresh garlic to the vegetables, or sprinkle the salmon with any spice rub or seasoning blend you enjoy.
Lemon pepper, lemon zest, curry powder, black pepper, and Cajun seasoning are all great options.
Now that we’re experts on the ingredients list, let’s make it!
How to Make Sheet Pan Salmon and Vegetables:
Preheat the oven to 400 degrees Fahrenheit.
Chop all of the vegetables and spread them over a large rimmed baking sheet in a single layer.
Drizzle the vegetables with 2 tablespoons of avocado oil (or more if it seems like they need it) and sprinkle with 3/4 teaspoon of sea salt.
Note: You want the vegetables to have a nice coat of oil to protect them from burning during the baking process, but there shouldn’t be so much oil that they are soggy.
Roast the vegetables on the center rack of the preheated oven for 15 minutes.
While the vegetables are roasting, coat the salmon filets with avocado oil, then sprinkle with sea salt, garlic powder, and paprika.
Remove the vegetables from the oven and give them a thorough stir (I use a metal spatula for this).
Make room on the sheet pan for the salmon (simply scoot the vegetables away from the center).
Place salmon filets on the baking sheet then bake for another 10 to 15 minutes, or until the salmon is cooked through.
For crispy salmon skin, place the oven on the high broil setting for 3 to 5 minutes at the end.
Salmon is considered fully cooked when it reaches an internal temperature of 145 degrees Fahrenheit. You can also tell salmon is cooked through when the center is completely opaque and light pink.
Do note that the exact cooking time will vary depending on the thickness of the fish, so for the best result, use a meat thermometer to test the internal temperature.
It may seem like a pain to add the salmon part-way through the baking process rather than adding everything at once, but this ensures both the vegetables and the salmon are perfectly cooked.
If one were to add everything at the beginning, the vegetables would be under-cooked or the salmon would under-cooked, depending on which one you based the doneness off of.
Serve salmon and vegetables with fresh lemon slices and enjoy!
Melted butter and soy sauce are always great serving options. I always eat my salmon with a drizzle of whole grain or dijon mustard.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
And that’s it! A healthy easy dinner recipe that requires minimal prep or effort and tastes fresh and delicious!
For those times you want to level up your dining experience, make my Dairy-Free Dill Sauce for Salmon!
If you love salmon as much as I do, here are some of my favorites!
More Delicious Salmon Recipes:
- Baked Garlic Butter Salmon
- Crispy Sesame Salmon
- Creamy Tuscan Salmon
- Red Curry Salmon and Vegetables
- Crispy Skillet Salmon with Lemon Caper Dill Sauce
Easy sheet pan salmon and sheet pan dinners for the win!
Ingredients
- 4 large carrots, chopped
- 2 medium-sized zucchini squash, chopped
- ½ red onion, sliced
- 1 bunch broccolini, chopped*
- 1 small red bell pepper, chopped
- 2 to 3 Tbsp avocado oil, divided
- 1 ¼ tsp sea salt, divided
- 1 ½ lbs salmon, cut into individual sized filets
- 2 tsp garlic powder
- 2 tsp paprika
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Chop all of the vegetables and spread them over a large rimmed baking sheet in a single layer.
- Drizzle the vegetables with 2 tablespoons of avocado oil (or more if it seems like they need it) and sprinkle with 3/4 teaspoon of sea salt. Note: You want the vegetables to have a nice coat of oil to protect them from burning during the baking process, but there shouldn’t be so much oil that they are soggy.
- Roast the vegetables on the center rack of the preheated oven for 15 minutes.
- While the vegetables are roasting, coat the salmon filets with avocado oil, then sprinkle with sea salt, garlic powder, and paprika.
- Remove the vegetables from the oven and give them a thorough stir (I use a metal spatula for this).
- Make room on the sheet pan for the salmon (simply scoot the vegetables away from the center). Place salmon filets on the baking sheet then bake for another 10 to 15 minutes, or until the salmon is cooked through. For crispy salmon skin, place the oven on the high broil setting for 3 to 5 minutes at the end.
- Salmon is considered fully cooked when it reaches an internal temperature of 145 degrees Fahrenheit. You can also tell salmon is cooked through when the center is completely opaque and light pink. Do note that the exact cooking time will vary depending on the thickness of the fish, so for the best result, use a meat thermometer to test the internal temperature.
- Serve salmon and vegetables with fresh lemon slices and enjoy!
Video
Notes
Nutrition
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Greg Divine
Thursday 6th of July 2023
It doesn’t get much easier than a sheet pan dinner . The Salmon is the star of the show but my garden fresh zucchini and carrots were mighty good too. I’ll be making this again for sure because it’s quick and wonderfully tasty and of course the Salmon. I’ve been in love with it since I first had it and thank you for sharing your recipe with us.
Julia
Monday 10th of July 2023
My pleasure, Greg! I'm so happy you enjoy the recipe!